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Roasted Brussels Sprouts

Nov 12, 2020

This super easy fall dish has graced our Thanksgiving table for years. Along with cranberry sauce, applesauce and stuffing, it is one of the classics, and this simple version, with just 4 ingredients, is always a crowd-pleaser.

If there’s extra time, I prefer to heat a large, cast iron pan over medium-high heat. Once hot, add a drizzle of oil to coat the pan. Add the Brussels sprouts, cut side down and sear for 3-4 minutes, or until light golden brown on the underside. Then, transfer the pan to the oven and follow the recipe below. If the pan is too crowded, transfer the sprouts to a baking sheet.

You can easily elevate this recipe with your favorite flavors. Here are just a few of the variations we have enjoyed.

Maple-Roasted Brussels Sprouts with Toasted Walnuts: After 10 minutes of roasting, remove the pan and toss the Brussels sprouts with 2 tablespoons of maple syrup, more to taste. Then, place the pan back in the oven to finish baking. Just before serving, toss the roasted Brussels sprouts with ½ cup toasted walnuts.
Parmesan-Roasted Brussels Sprouts: After 10 minutes of roasting, remove the pan and sprinkle ¼ cup Parmesan cheese over the tops of the Brussels sprouts. Then, place the pan back in the oven to finish baking.
Balsamic-Glazed Roasted Brussels Sprouts: During the final 5 minutes of baking, drizzle the Brussels sprouts with 2 tablespoons of balsamic glaze. Toss to coat and return the pan to the oven to continue baking. Drizzle with balsamic glaze before serving.
Garlic-Roasted Brussels Sprouts: Toss 5 cloves of sliced garlic with the olive oil, salt and pepper, coating sprouts well. Bake according to the recipe below.
Brussels Sprouts with Pancetta

For all flavor profiles, begin with fresh Brussels sprouts for the best results–bright green, and firm. Avoid sprouts that feel mushy or have loose leaves that are yellowing or have black spotting. Submerging sprouts in a bowl of ice-cold water helps cut some of their natural bitterness. Be sure to drain and dry the sprouts so they are completely dry before roasting.

Yield: Serves 4

Recipe Ingredients

1 ½ pounds Brussels sprouts, trimmed and halved lengthwise, loose leaves removed

3 tablespoons olive oil

¾ teaspoon sea salt, more to taste

¼ teaspoon freshly ground black pepper, more to taste

Recipe Instructions

Place your oven rack on the upper third of your oven, and preheat oven to 400 degrees F.

Lightly grease a roasting pan or baking sheet with olive oil and set aside.

In a medium bowl, combine halved Brussels sprouts, olive oil, salt, and pepper, and toss to combine, coating the sprouts well.

Spread the halved sprouts out in a single layer on the baking sheet, cut side down, and roast in the oven for 20 to 30 minutes, or until golden brown, a little crispy and slightly charred on the outside, and fork tender on the inside.

Sprinkle with salt and serve immediately.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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